1 Video | Photo: Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons whole black peppercorns
- 2 lemons, quartered
- 1 1/2 pounds large shrimp, peeled and deveined
- Tomatillo-Horseradish Sauce, recipe follows
Directions
Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
When shrimp is chilled, serve with dipping sauce.
Tomatillo-Horseradish Sauce:
- 12 tomatillos, husked, washed, and cut in 1/2
- 1 large red onion, coarsely chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, chopped
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 3 tablespoons white wine vinegar
- 2 to 3 tablespoons honey
- 1/4 cup prepared horseradish, drained
- 1/2 cup chopped cilantro leaves
Preheat oven to 400 degrees F.
Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By atlmichelle
Atlanta, GA
on December 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First off, the shrimp was awesome. I will be using this flavored boil method for all of my shrimp cocktail from now one. The sauce was quite interesting. The color I thought was fine, the taste was just ok. The horseradish was the best part of it. The recipe made WAY too much sauce though. I quartered the recipe and still had way too much leftover. You only barely dip the shrimp in the sauce, so I feel like the ratio is totally off.
By Bucky Flay
Phoenix, AZ
on January 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Bobby Flay is a culinary genius and this recipe is brilliant, absolutly wonderful. Incredible depth of flavor and an excellent alternative to my own out-of-this-world cocktail sauce. Yes the sauce is green, OMG-get over it. Tomatillos are awesome, they wouldn't be the same if they were red like tomatoes. I used a little agave nectar rather than honey since I had it out for my margarita. Didn't have any white wine vinegar so I used red. This recipe rocks and I can't wait to wow my friends with it. Five stars from Chef Bucky Raja Bell Nash Flay!
By Cassoulet
Moseley, VA
on January 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Roasted the shrimp instead to boiling. The sauce is great. All my guests loved it. Definitely a recipe which I'll use again.
Read all 15 reviews